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Strawberry Rhubarb Muffins with Pecan Streusel

Strawberry Rhubarb Muffins
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This delicious muffin recipe combines the delightful early summer flavors of strawberry and rhubarb with just a hint of orange and the cinnamon streusel topping with a cinnamon crunch!

Ingredients

Scale
  • 3/4 Cup Greek Yogurt
  • 3/4 Cup Sour Cream
  • 1/2 Cup Applesauce
  • 3 Eggs
  • 1/4 Cup Vegetable Oil
  • 2 1/3 Cup Brown Sugar
  • 2 Tablespoons Orange Zest
  • 2 Teaspoons Baking Soda
  • 2 Cups Diced Rhubarb
  • 2 Cups Sliced Strawberries (I sliced and then halved the slices so they weren’t too big)

For Topping:

  • 1 Stick Margarine (melted)
  • 1/2 Cup Pecans
  • 1/2 Cup Walnuts
  • 1/2 Cup Old Fashioned Oats
  • 1 Tablespoon Cinnamon

Instructions

  1. Preheat oven to 350*
  2. Combine streusel ingredients and set aside.
  3. Line muffin tins with liners and set aside.
  4. Combine yogurt, sour cream, applesauce in a mixer with a paddle attachment.
  5. Add eggs and oil and combine.
  6. Add in dry ingredients and mix until incorporated.
  7. Add in strawberries and rhubarb until combined.
  8. Scoop muffin batter into prepared muffin tins until 3/4 full.
  9. Top muffin batter with streusel topping.
  10. Bake for 20-25 minutes.

Find it online: https://mythankfultable.com/2018/05/20/strawberry-rhubarb-muffins-with-pecan-streusel/